Last night she made Ina Garten’s Honey Vanilla Pound Cake and this Potato & Leek Soup with 3 cups arugula thrown in for added deliciousness and nutrition. I’m pretty psyched that I was sent home with leftovers.
Click the hyperlink for the soup recipe, & enjoy this pound cake! She served it with blackberries, but it’d be delicious on its own too. The honey provides a subtle sweetness. Yum. xo, m
Honey Vanilla Pound Cake
Makes 2 loaf cakes (Halve the recipe if you only want one. But pound cake freezes well, and I’m always down to receive a cake as a gift. Just sayin’.)
1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra large eggs, at room temperature
2 tablespoons honey (use good honey; you’ll taste the difference here. Don’t skimp, readers.)
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Grease the bottom of 2 8½ x 4½ x 2½ inch loaf pan. Line the bottom with parchment paper. Then grease and flour the pan.
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light.
Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine.
With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
Sift together the flour, salt and baking powder.
With the mixer on low speed, add it slowly to the batter until just combined.
Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool for 15 minutes, turn out onto a baking rack, and cool completely.
Share with loved ones.